First, she made a dough of corn flour, salt and water that she made a disc with. She then fried this disc and it inflated. (It really felt like magic seeing it that first time.) Then she took it out, let it cool for a moment while she cracked two eggs into a cup. Then, she cut a pocket into the disc that she poured those eggs into. She then grabbed the egg-filled corn flour disc by the hole, and dropped it into the oil again for a few minutes until it was a perfect gold. I present to you my favorite coastal breakfast food, la arepa de huevo. The bollo was a similar dough that she made and put into a corn husk before boiling. The queso costeño was a homemade cheese that she had going from the day before which was a mix of milk, acid, a lot of salt, and thyme being pressed by the heaviest rock in her yard.
Instantly upon arrival to Colombia, I learned how different foods were, and these three recipes.
La comida aquí está muy conectada al medioambiente local. Todos los huevos que se venden en mi pueblo vienen de gallinas de mi pueblo, pues todas las carnes del ganado local. Y las preparaciones son muy representativas de Colombia. Muchos platos se cocinan en hojas de la planta de banano o el maíz. En muchos restaurantes aún tienen los platos soperos que son hechos de alfarería local, y usan una pieza de la cáscara de una fruta muy dura que se llama el totumo como cuchara. Para endulzar la comida se usa panela que es puro jugo de la caña de azúcar hervido hasta que sea sólida. En Colombia yo diría que comemos muy natural y local.
The food here is very connected to the local environment.
